Cajun Style Crab Cakes With Creole Honey Mustard Sauce
|White bread slice||6 , crusts removed|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Cajun spice mix||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Crabmeat||1 Pound (Fresh Or Thawed Frozen, Picked Clean)|
|Green onions||4 , finely chopped|
|Smoked bacon strips||4 , cooked crisp and crumbled|
|Dried bread crumbs||2 Cup (32 tbs) (For Coating)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Creole honey mustard sauce||1⁄2 Cup (8 tbs)|
Tear up the bread slices and grind in a blender or food processor.
Add the eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the dried bread crumbs, oil, and sauce.
Form into small cakes about 1 to 2 inches in diameter.
Carefully coat them with the dried bread crumbs.
Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides.
Place in a 200°F oven to keep warm.
Repeat until all cakes are fried.